This veal stew is made a little differently than regular stews and was created because I had leftovers from a whole roasted veal fillet. It is suitable for 4 people.
800 g roasted veal fillet
2 finely chopped onions
1 pk sliced aroma mushrooms
1 red pepper in strips
1/3 ltr cream
1 box of sour cream
lots of dried or fresh tarragon
1 tbsp bearnais essence
1 tablespoon veal stock
Salt and pepper
Fry the onion and mushrooms in a saucepan until it gets a nice color. add everything except the meat and peppers and let it cook to the right consistency. Taste if more tarragon is needed and season with salt and pepper. Add the diced meat and paprika. Let the meat get hot. Serve with mashed potatoes and a fresh salad.
You can find the recipe for perfect almond mashed potatoes HERE .
